Steffen Villadsen

In 2006, Steffen graduated as a chef and has since embarked on an enviable culinary journey. He has worked with Michelin chef Den Røde Cottage before being brought in as head chef to replace the renowned Michel Michaud at Molskroen near Ebeltoft. Today, Steffen is writing the next chapter in his gastronomic journey as the Gastronomic Chef at Sjette Frederiks Kro.

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Opskrift

Rye Layer cake with Vanilla Mousse and Black Currant Sorbet

Rye layer cake provides a solid base for the dessert. With its rich and full flavor, often spiced with cinnamon and sugar, it adds depth and is perfect for carrying the lighter elements. The bread torte has a dense and slightly grainy texture, which contrasts nicely with the softer components like the vanilla mousse and black currant sorbet. This contrast in textures makes each bite interesting and complex.

The vanilla mousse brings a smooth and velvety consistency to the dessert. Its creamy texture melts in the mouth, providing a luxurious feel that sharply contrasts with the grainy Rye Layer cake. The caramelized apple compote adds natural sweetness and tartness, breaking through the rich bread torte and creamy vanilla mousse. The caramelized notes provide an extra layer of flavor that elevates the entire dessert.

Finally, bread crumble and black currant sorbet. The crumble adds crunch and texture to the dessert, breaking up the creamy elements. The black currant sorbet provides freshness and tartness, completing the dessert. The fresh taste of black currant cleanses the palate and offers a refreshing end to the meal.

Ingredienser

Rye Layer Cake
Vanilla Mousse
Caramelized Apple Compote
Rye Bread Crumble
Kastbergs Black Currant Sorbet